Orange-Balsamic Glazed Chicken

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This was fast and delicious. I used white and dark and the thighs are much better...and great for the budget, super inexpensive! I would cut back on the stock and use more marmalade next time because the orange flavor is wonderful. The stock made the sauce too thin and I don't think it added much. Do not use a non-stick pan if you want the chicken to crisp. I'll be making this for my Dad when he visits in a few weeks - great for entertaining because it looks and tastes fantastic.

I made lemon orzo and it was perfect w/ the chicken...basically did the same ingredients as the rice but used orzo since I had orzo in the pantry.

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I made this dish last night and was very impressed! I did have trouble with the sauce- i just had to cook it longer for it to reduce but it was yummmy once it thickened up. My boyfriend is a picky eater and he loved it too - another good one by Rachel!! :

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I made this recipe exactly how it was written and it was one of the best dishes I have ever cooked. I would not change anything about it. Already planned on when I am going to make it again and again.

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I just saw this the other day and thought, wow that sounds really good, So I made it. My husband is very picky and he loved it! Next time I make it I am going to use breast instead of thighs because that is what my husband prefers. It really did have a nice sweet and tangy sauce. It sort of reminded me of a chinese type dish. I made regular white rice with chicken broth instead of water, and had baby carrots and peas with it. It was a really big hit! I did not have any scallions, so I just sprinkled a little bit of onion powder on the chicken. I am really looking forward to making it again. I called my sister on the phone after dinner to tell her that she has to make this dish!

Thanks Rachael!

Kathleen Parker
Philadelphia, Pa

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I tried this with boneless chicken breasts only so Its possible that is why I found it to be bit bland and not Glazy enough. However I added soy sauce and that gave it the kick that it needed and I made more of the marmalade sauce. Pretty tasty.

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I followed the recipe exactly with the exception that I only had regular balsamic vinegar and not the thicker aged kind, and had bone-in thighs, but it was still excellent. Best chicken dish I've made in a long time (and we eat a lot of chicken! Very easy. Will make this one again and again.

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For whatever reason this struck my fancy yesterday morning when I watched 30MM. And wow! So delicious! Even though I didn't have scallions on hand, this still turned out wonderfully! I prefer a thicker glaze, so I reduced the sauce a bit more. Served it with tri-color bell peppers roasted with a little EVOO, salt, pepper, and granulated garlic.

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This dish was a huge hit! The tangyness of the balsamic and the sweetness of the marmalade paired with the spice of arugula was SOOOO GOOOOD! I ended up removing the chicken first then reduced the sauce a bit more. Super quick easy! Going to have the leftovers in a flat bread sammie for breakfast!

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We eat a lot of chicken in our house and we're always looking for new ways to fix it. I saw this on yesterday's show and just had to try it. I made just the chicken and seved it with a rice pilaf recipe that my family likes. My family had their doubts about the vinegar and marmalade, but it was a huge success. My son who is quite a picky eater said, "That's the bomb, when are you going to make it again?"

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This was so sour, I wound up tossing it out. All you could taste was the sour bitterness of the marmalade and the vinegar.